Sausage Mushroom Frittata

Posted: January 26, 2017 in Recipes
Tags: , , , , , , , ,

Frittata is an awesome breakfast, and this one is the perfect combination of flavours 😉

Serves 4


  • 8 eggs
  • ¾ teaspoon salt
  • ⅛ teaspoon black pepper
  • 220g ground pork
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon fennel seeds
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 3 cups roughly chopped rocket
  • 1 cup chopped tomato
  • ¼ cup sliced spring onions


  1. Preheat the grill. In a medium bowl, beat the eggs with ½ teaspoon of the salt and the black pepper; set aside.
  2. In a medium bowl, combine the pork, Italian sea­soning, paprika, fennel seeds, red pepper flakes, and remaining ¼ teaspoon salt; mix well.
  3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the pork mixture and cook, stir­ring frequently, until the meat is browned. Add the mushrooms and garlic. Cook, stirring, until the mushrooms are tender, 3 to 4 minutes. Stir in the rocket and cook until wilted, about 1 min­ute. Pour the egg mixture into the skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked egg flows underneath. Cook until almost set, 2 to 3 minutes more.
  4. Place the skillet under the grill, 10cm to 15cm from the heat, and grill for 1 to 2 minutes, until the top is set.
  5. To serve, top the frittata with the tomato and spring onions. Cut into quarters and serve hot, directly from the skillet.

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